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A Psychopath’s Dream

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I’m not clinically diagnosed I’ve heard the whispers Antisocial and cold Lacking the spark of empathy It’s a clinical script you don’t know You’d be surprised how easily I offer a hand How warmly I can bridge the distance between us You’d admire the weight of my presence The way I inspire The ease of my influence Is it my fault to be a light in a dim room? I am creative, articulate, persuasive A sun people want to orbit A moon they want to own Yet, my energy is an "inflated ego?" They see entitlement I see a clear reflection I mirror what people want to see I am just simply authentic They label my curiosity as manipulation My focus a desire to control But I don’t want  center stage I only want to find where I belong So, if my actions make you waver My confidence feels like an intrusion Draw your lines Set your god-damn boundaries Be clear about what you desire I promise  I’ll respect the map you give me I won’t use it to find my way back in
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Thái Craft Beer Revolution

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For decades, the Thai beer market was controlled by a powerful monopoly—Singha, Leo, and Chang—that stifled competition using draconian laws. To bypass these restrictions, craft beer brewers were forced to brew abroad in countries like Cambodia and Vietnam, only to have their imports face heavy taxes that made price competition nearly impossible. A spark for change came from Colonel Wichit Saiklao. Known as the "Father of Thai Craft Beer," the 48-year-old army officer and computer engineering PhD turned his weekend brewhouse into a sanctuary for innovation. There, he didn’t just serve beer; he taught a generation of Thais how to make it as well. One of his most notable students was Taopiphop "Tao" Limjittrakorn. While Wichit provided the education, Tao became the political engine. In 2017, after being jailed for operating his "Taopiphop Bar Project" and brewing his signature "Hurtster" ale, Tao refused to stay silent. His televised defiance again...
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Fish Tofu (เต้าหู้ปลา)

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If you’re a vegan or vegetarian traveler in Thailand, be skeptical when scouting for tofu. Often, what you see isn't what you get. That 'strange thing' looking like tofu is frequently a Thai street food staple that's more seafood than soy. In fact, you have likely encountered Fish Tofu (เต้าหู้ปลา). Despite the name, the 'secret' ingredient is fish, created by blending white fish paste with soy milk, starch, and seasonings. This explains why it is oddly tucked away in the meatball and sausage category (ลูกชิ้น).
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